Trisha Yearwoods Deviled Eggs

My husband LOVES Deviled Eggs.  After we saw these on Trisha Yearwood's Food Network tv show last spring, I knew we had to try them.

Ingredients 6 large eggs Filling: 1/4 cup mayonnaise 1 1/2 tablespoons sweet pickle relish 1 teaspoon yellow mustard Salt and pepper Paprika, for garnish Directions Place the eggs in a medium saucepan with water to cover and bring to a boil. Remove from the heat, cover the pan, and let stand for 20 minutes. Pour off the hot water and refill the saucepan with cold water.

Crack the eggshells all over and let them sit in the cold water for 5 minutes. Peel the eggs, cover and chill for at least 1 hour.

Careful when breaking shells... do it against a flat surface and not against a bowl like you'd normally crack an egg or you split it in 2......

Halve the eggs lengthwise. Carefully remove the yolks and transfer them to a small bowl.

Mash the yolks with a fork, then stir in the mayonnaise, sweet pickle relish and yellow mustard. Season with salt and pepper.

Scoop a spoonful of the mixture into each egg white half.

Sprinkle the tops with paprika.

Trisha Yearwood's Deviled Eggs
Ingredients
6 large eggs

Filling: 1/4 cup mayonnaise
1 1/2 tablespoons sweet pickle relish
1 teaspoon yellow mustard
Salt and pepper
Paprika, for garnish

Directions Place the eggs in a medium saucepan with water to cover and bring to a boil. Remove from the heat, cover the pan, and let stand for 20 minutes. Pour off the hot water and refill the saucepan with cold water. Crack the eggshells all over and let them sit in the cold water for 5 minutes. Peel the eggs, cover and chill for at least 1 hour. Halve the eggs lengthwise. Carefully remove the yolks and transfer them to a small bowl. Mash the yolks with a fork, then stir in the mayonnaise, sweet pickle relish and yellow mustard. Season with salt and pepper. Scoop a spoonful of the mixture into each egg white half. Sprinkle the tops with paprika. Cook's

Note: With this method for hard boiling eggs, you won't have any green in your yolk!  


Enjoy Your last week of Summer, since Labor Day initiates Fall :)

Lasagna Roll Ups

1 package uncooked lasagna noodles
2 cups mozzarella cheese, shredded
1 container ricotta cheese
2 eggs
2 cups grated Parmesan cheese
1 (28 ounce) jar pasta sauce 
1 lb hamburger meat
2 cups cheddar cheese, shredded

**Season, brown, drain and add hamburger to the pasta sauce.
**Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 5 to 8 minutes, or until just slightly underdone; drain and rinse. Lay out noodles on top of tin foil on the counter.
**In a large mixing bowl, mix together grated cheese, ricotta cheese, 2eggs, and Parmesan cheese.
**Spray bottom of 13x9 pan with cooking spray, and then cover bottom with a thin layer of pasta sauce.
**Spread a layer of the cheese mixture on the noodle. Roll the noodle up, and place seam side down the pan. Repeat for other noodles. Top with remaining sauce.
**Cover pan with foil and bake in a preheated 350 degree oven for 30 min.
**Uncover the pan and add a little shredded cheddar cheese to the top of each roll up. Return to uven until the cheese is melted.

BBQ Chicken Pizza

BBQ Chicken Pizza

What you will need:

1 prebaked pizza crust (12-15 inches)

12 ounces cooked chicken strips

1 bottle (18 ounces) barbecue sauce, any flavor and variety

1 ½ cups thinly sliced red onion

2 cups (8 ounces) shredded provolone cheese

What to do:

1. Preheat oven according to pizza crust package directions.

2. Toss ½ cup of barbecue sauce with cooked chicken strips.

3. Spread remaining barbecue sauce on pizza crust.

4. Top with chicken strips, sliced onions and shredded cheese.

5. Bake according to pizza crust package directions, until all ingredients are hot throughout.

Sopapilla Cheesecake

I suck because I don't have photos, but OMG, this is to die for!  Please try it.  You won't regret it... well unless you eat it all... just remember, all the calories and fat grams stay in the bottom of the pan in crumb form :)

Ingredients:
1 (8oz) pkg cream cheese, softened
1 cup white sugar
1 tsp vanilla extract
2 (8oz) pkg refrigerated crescent rolls
1/2 cup melted butter
1/2 cup white sugar
1 tsp ground cinnamon

Directions:

1. Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
2. Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth; set aside.
3. Unroll the cans of crescent roll dough, and use a rolling pin to shape each sheet into 9x13 inch rectangles.  Press one sheet into the bottom of a 9x13 inch baking dish.  Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough, and brush with melted butter.  Stir together 1/2 cup of sugar with the cinnamon in a small bowl, and sprinkle evenly over the top of the cheesecake.
4. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes.  Allow to cool 10 minutes before serving.

Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas

Have you ever had a recipe that EVERYONE asks for? This is that recipe for me. It is so hard to pass along as I do not measure any of the ingredients, I just add it in because I know what it should look like. One of these days, I will start taking pics and adding those to my blog. (I borrowed some for this blog) I am giving you the "spicy version". If you prefer non-spicy, leave out the jalapenos. :)

What you will need:

1 pkg. Chicken breasts ( 3-4 )
2 Cups Shredded Cheese ( sometime I use cheddar, sometimes Colby/Mont jack)
1 Lg can Tomato sauce
1 Jar jalapenos ( nacho slices)
8-10 flour tortillas

2 cans chicken broth
1 stick butter
1/2 cup flour
1 16 ounce container sour cream

How to prepare:

-Preheat oven to 350.
-Spray 13 x 9 cassarole pan with nonstick spray
-Boil chicken breasts until fully cooked-I often season with garlic & onion powder
-Once chicken is cooked - dice and place in a large mixing bowl
-Add (to the chicken) 3/4 can of the tomato sauce, cheese, and the juice from the jar of jalapenos
- You can add different things to the chicken such as cumin, green chilis, or mexican rotel....my family doesn't like "chunks" in the enchiladas *smile*



-Next place the chicken mixture in the flour tortillas and roll. (like in picture)
-Place the rolled tortillas in the cassarole pan. You should get about 8-10 enchiladas filled and rolled.
-Top the enciladas with the jalapeno slices

-Now, in a sauce pan over medium heat you will need to melt the butter.
-Once the butter is melted you will add in the flour and stir. This will make a paste.
-Add chicken broth and continue to stir/whisk until smooth. This mixture will thicken as it heats.
-Continue to stir until fairly thick. You may need to add a bit more flour, but be careful not to get it to thick.
-Once thickened, add the container of sour cream and stir.
-Remove from heat and pour over the enchiladas
-Place in oven and heat for about 15 minutes

Sometimes we eat these as is, and sometimes we add things like chopped onions, lettuce and shredded cheese.

Mark's Famous Sketti Sauce

Saturday Mark made his famous spaghetti so maybe we could entice a few extra hands to help re-organize our office.  It worked like a charm too!!! He doesn't always make it the same... in fact I wasn't in the kitchen much but I'll try to re-create it for you...

Spaghetti Sauce:
Sweet Sausage, browned up and then cut in chunks hamburger garlic mushrooms onion (that his loving wife chopped for him b/c she doesn't cry when chopping) his seasonings (remember he's the seasoning king so I have no idea, I would say play around with it, that's usually what he does) Parmesan & Romano cheeses (whatever his wife, that's me, had in the fridge) Diced tomatoes Tomato sauce (which incidentally got left out after we made this) And we're off and running:

See, it's him cooking, not me :)

Mushrooms make everything better!!!(Not my hand either)

Dang, I can't even for the life of me remember what that seasoning was... Hunny can you help here?

These were the sizes of tomato products he used :) well minus the sauce, it forgot to go in the pan.

Then once it's all mixed together, the key is let it simmer!  (simma down now! name that show)

Then cook up some lovely noodles and you have yourself a great meal.  What would have made it better you ask??  garlic toast!

And it's so funny, with our house being a Berm house, our kitchen window is up by the ceiling and the animals always love to come and stare in at us.  It was a freak out the first night I saw Audrey (the pooch), now it is just comical!

Peace, Love & Great food & family & helpers!!!!!

Low Fat Baked Ziti and Spinach

I'm a pretty big fan of pasta. I love it. I would probably eat it every single day if my butt and thighs could get away with it. I do make the necessary modifications to make pasta as healthy as I can, and that's why I love this recipe! It's from one of my favorite online cookbooks, Skinnytaste, and you couldn't tell by eating this pasta dish...that it's healthy (when eaten in correct proportions). Plus, it's super easy to make. That's always a plus in my book. Try this one out!

Low Fat Baked Ziti & Spinach


Servings: 8 • Serving Size: 1/8th • Points: 6 pts • Points+: 9 pts Calories: 331.9 • Fat: 7.1 g • Protein: 17.5 g • Carb: 54.7 g • Fiber: 7.8 g

Ingredients:
- 1 lb high fiber ziti such as Ronzoni Smart Taste
- 28 oz crushed tomatoes (I used 1/2 of a 14 oz can b/c I'm not big on tomatoes)
- 1 tsp olive oil
- 3 cloves garlic,minced
- 10 oz frozen spinach, thawed (I used Cascadian Farm)
- 1 tsp oregano
- 2 tbsp chopped fresh basil
- salt and fresh pepper to taste
- 8 oz fat-free ricotta
- 1/4 cup Parmesan
- 2 cups (8 oz) part skim mozzarella
- Spray olive oil

Directions
- Preheat oven to 375°.Spray a 9x13-inch baking pan with oil spray.
- In a large pot of salted water, cook pasta according to instructions until al dente. Drain and return to pot.
- Meanwhile, in a medium saucepan, add olive oil and sauté garlic. Add chopped spinach, salt pepper and chopped tomatoes. Season with basil, oregano, salt and pepper.
- Add sauce to the pasta and combine the ziti. Add half of the mozzarella, Parmesan cheese and ricotta. Mix well then transfer to the baking pan.
- Pour the pasta mixture into the prepared pan and spread evenly. Top with the remaining mozzarella.
- Bake for 30 minutes, or until mozzarella is melted and the edges are lightly browned.

This can be made up to a day in advance and stored, tightly covered, in the refrigerator. Let sit at room temperature for 30 minutes before cooking.

French Bread Cheeseburger

French Bread Cheeseburger

This usually makes 2 loaves... I cut the recipe in half so what you are seeing here is the half version.  I'll tell you the full version... it freezes great!

Ingredients:
2 lbs of Hamburger
3/4 block Velveeta Cheese
2 Cans Cream of Mushroom Soup
2 Loaves French Bread seasonings

Ground up a lb of hamburger along with some onion.

My husband is the seasoning king so I let him go to town!  These are the seasonings he chose.  You can use whatever your heart desires.

Once the Hamburger is browned and drained and seasoned, add your cream of mushroom soup and the Velveeta cheese.

While that is all melting together (it helps if you are an octopus here and have 8 arms) and getting stirred (husbands come in handy too when they aren't running the camera ;)) cut your French bread horizontally.

Then pull out the insides (making sort of a bowl), throwing the insides of the bread into the hamburger mixture and stirring in.  (again Octopus arms or husbands are great here)

Once everything is mixed in and stirred up well fill the inside of  your French bread and place the top on it.  Preheat your oven to 350 degrees F and bake for 10-15 minutes.  Voila! You have dinner!

Peace, Love and Yummy Food!